Classic Pork Tenderloin Sandwich
- Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. One at a time, cover each piece of pork with plastic wrap and using the flat side of meat mallet or a small frying pan, pound until 6 to 8-inches wide. Lightly pound each chop with the tenderizing side of the meat mallet.
- Add at least 1-inch of oil to a large skillet. Heat oil to 375 degrees F.
- Meanwhile, in a shallow dish combine cracker crumbs, garlic powder and black pepper. In another shallow dish place flour. In a third shallow dish place buttermilk.
- One at a time, dip pork into flour and then into buttermilk. Evenly coat with cracker crumb mixture.
- Carefully lower breaded tenderloins into hot oil one at a time and fry about two to three minutes or until an instant-read thermometer inserted in the center reads at least 145 degrees F, turning once. Place fried pork tenderloins on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins.
- Place fried pork tenderloins on the bottom half of the hamburger buns and if desired top with leaf lettuce, tomato slices, pickle slices and/or mustard.
ddowning56455 238 Days Ago
Pork loin does not make a tenderloin sandwich. Maybe what my mother said about Carnival People was true ?
mckjoanne98722 242 Days Ago
Great recipe, but confusing--it's called "pork tenderloin" yet the pork isn't tenderloin, but chops. Why not just use pork tenderloin?